Rhubarb

The tarragon adds just enough savory taste to make this sweet rhubarb braise into a wonderful side for pork or grilled salmon.

Serves: 6 as a side

Ingredients

1-1/2 pounds rhubarb, cut into ½-inch chunks

1/2 cup sugar

1/2 cup dry white wine

2 tablespoons chopped fresh tarragon

Pinch of nutmeg

2 lemon wedges

Directions

Place all ingredients except lemon into a saucepan. Bring to a boil over medium-high heat, reduce heat and simmer uncovered for 10 minutes until rhubarb is soft and tender. Remove from heat and let cool to room temperature. Serve at room temperature with a squeeze of lemon.